“I first had this recipe when my husband and I were dating. I am not sure where his mom came up with it, but my family loves and it is an often requested meal in my house. The gravy formed by the dish is great over rice!”

Very easy to make and my husband and I loved it. I read what others wrote and also made some changes. I seasoned the flour with garlic, salt, pepper and Italian seasoning and I only used about a cup and a half of water but I did use the whole onion soup packet. I also cut up potatoes and put the chicken on top of them and cooked for 45 minutes adding the cheese 10 minutes before it was done. It came out perfectly and was very tasty, if I had not used potatoes I could see serving over rice or noodles. I had only used 3 chicken breasts and I found that doing it this way there was not too much excess liquid and what there was I spooned over the chicken and potatoes when I served it.

Reviewer:

This was delicious. But, of course, I changed it up a bit to what I had on hand. I used WW Flour and Adobo w/ pepper. Fried in EVOO and Butter using Boneless Skinless Thighs. Put frozen potatoes on bottom of pan as previously suggested. Used Campbells Select Carmelized Onion Soup in a can (1 Medium Can - Aprox 15/16 oz). Poured soup over chicken and baked for 30 minutes and then added cheese for last 15 minutes.

Reviewer:

Not a big fan of this. The chicken turned out nice and juicy, but the "crust" from the flour and browning it was just mushy. Maybe I did it wrong? The gravy is not gravy...it's just soup. I added some other seasonings to the flour and the flavor was okay.

Reviewer:

I decided to try this recipe tonight & it was fantastic! I only tweaked a few minor things. I added in a little bit of garlic powder to the flour & I waited to put the cheese on until the last 15 minutes. I served the chicken over buttered egg noodles. It was perfection!

Reviewer:

Thanks for the recipe. I did add salt, pepper and garlic powder to flour for coating chicken breasts before browning. Also added diced tomatoes and white wine to the sauce. Baked uncovered for 30-40 minutes then topped each chicken breast with lots of cheddar cheese for the last 10 minutes of baking time. Delicious! Will make again.